“LA ROMANA PINSA E PIZZA IN TEGLIA” mix:

The “La Romana” Mix Line is a flours line designed to produce the typical pizzas of the Roman tradition: pizza in pan, pizza alla Pala, or Pinsa, and the famous Roman round pizza. Let's now see the difference between the various types of Mix.

“La Romana Pinsa e Pizza in teglia” mix consists of 2 types of product. There is the normal Roman pan mix and the whole wheat Roman pan mix. The difference between the two products is the presence of bran, which is the integral part of the wheat. These mixes contain within them re-milled durum wheat semolina, rice flour and a part of soft wheat sourdough. The addition of these ingredients to the flour, serves to create a product that has particular organoleptic characteristics, typical of the product of the Roman tradition of the pan and above all, to ensure that during the processing phase, in particular during the final cooking phase of the product, there is a slightly crunchy upper surface and a soft inner part, with a particularly crunchy base.

So it is a particular product, precisely because its composition allows it to have these characteristics. In the normal mix, the soft wheat pasta, which develops during cooking, also gives the typical aroma of the pre-fermentation. In the whole wheat mix, instead, unlike the other, there is a note of bran, so the fibrous part that gives it the aroma will have a different color, more amber and dark, with a slightly more marked scent, we can say of "Rustic", in addition to a typical product that is that of the pan.

“LA ROMANA PINSA E PIZZA ALLA PALA” mix:

The second product of the “La Romana” Mix Line is the “Pinsa and Pizza alla Pala” mix. This mix, substantially different from the previous one, is made up of soft wheat flour, re-milled durum wheat semolina, rice flour and durum wheat sourdough.

This durum wheat sourdough, compared to the pan mix, gives a much more marked aroma, a different and more pleasant aroma than that of the pan and above all gives it a crunchiness and a "rigidity" both upper and lower, more marked than to the mix for the pan. As with the pan, the inside of this Pinsa will also be softer and more honeycombed than normal types of flour. This type of mix is ideal for making the typical product of the Roman tradition, which is that of pizza in Pala, a typical product of the “Forni”, or Bakeries. In fact, the shovel was actually used by bakers to bake bread. The dough was then spread and stretched on this shovel and assuming an elongated shape, compared to the classic type of pizza and was cooked directly on the ground in the oven unlike the pizza in a pan, which is cooked in a metal mold.

“LA ROMANA TONDA IN PALA” mix:

The latest product to be launched on the market is the “La Romana tonda in Pala” Mix Line. This product completes what is the universe of the tradition of the Roman pizzeria with the famous “Roman Pizza Tonda”. It is a bakery product that is cooked in a wood oven. It is cooked on the ground, then on the floor of the oven and has a typical and recognizable conformation, such as the marked crunchiness, the absence of edge, therefore almost uniform in terms of thickness and above all, it is a very rigid and very light product. In ancient times it was rolled out with a rolling pin, but this mix instead, for ease of use, you can work easily even freehand, without the aid of a rolling pin or other machinery to roll out the pizza. Like its sisters, this mix includes re-milled semolina and rice flour. Obviously, compared to the other mixes, it contains them in a different percentage; in fact, the percentage varies on each mix of these products and also the presence of these flours gives it a crunchiness and a different development than normal flour and other types of flours.

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